Thermometer Port; Cooking Tips - Weber 48608 Guia Del Propietario

D) Pick up the lid by the handle, place it on top of the center section and open the vent
on the lid (7).
E) The vents are used to regulate heat within the smoker. Opening vents increases
temperature and closing vents decreases temperatures (8).
Temperature of 250 °F (121 °C) is ideal for most meats. Check the temperature every 15
minutes and open or close the bottom vents as needed until you achieve and maintain
your target temperature. External temperatures and location will affect how your
smoker performs. Adjust your cooking times accordingly.
 WARNING: Always use protective mitts or gloves to protect
hands and forearms. Failure to follow this warning may result
in serious bodily injury or death.
F) The water in the smoker is used to keep the temperature low. Check the water level
every 3 – 4 hours. If you notice the temperatures going up in the smoker, refill the
pan with hot water.
G) Because raw meat is more porous than cooked meat it absorbs more wood smoke
at the beginning of the smoking process. To add more wood, open the side door
and, using tongs, set the chips/chunks on top of the burning coals, and then close
the door (9). Make sure the vents on the bottom and top of the smoker are partially
open.
H) When smoking is completed, brush grates with a grill brush or crumpled aluminum
foil to loosen any debris and close all vents to extinguish the coals.
Note: Do not use water to extinguish the coals as it may damage the porcelain-enamel finish.

THERMOMETER PORT

The thermometer port will accept several sizes of heat sensors or probes:
• Small probes insert through the small round hole.
• Larger heat sensors, probes or dual probes insert through the slot.

COOKING TIPS

• Both cooking grates may be used for food at the same time. If only using one cooking
grate, it is recommended to use the top cooking grate for easier access to your food.
• Adding food to the smoker will decrease the temperature in the smoker; additional
time may be required.
• Always cook with the lid on the smoker.
• Resist the temptation to lift the lid during cooking. Each time the lid is removed, it will
add 15 to 20 minutes to your cooking time.
• External temperatures and location will affect how your smoker performs. Adjust
your cooking times accordingly.
• When adding charcoal briquettes or wood chunks, check the water pan and add hot
water as necessary to fill the pan. Use the door on the front of the smoker to add
charcoal or water. Always use hot water to replenish the water pan.
• Smoking is truly an adventure. Experiment with various temperatures, woods, and
meats. It is recommended to use the Smoker's Journal (found later in this book) while
experimenting. Write down ingredients, wood amounts, combinations, and results so
you can repeat successes.
GETTING STARTED
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MORE HEAT
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7
LESS HEAT
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EXTINGUISH
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